Sabudana Dosa( chawari dosa)

Ingredients

1. Raw Rice -1cup 
2. Rice-1cup ( Par boiled rice or long grain)
3. Sabudana ( Chavari) -1/2 cup
4. Rice flakes (Aval) -1/2 cup
5. Urad dal -1 tbs
6. Fenugreek seeds (uluva)-1 tsp
7. Turmeric Powder-1tsp

Method

•   Soak Sabudana,Rice flake Urad dal and Fenugreek seeds(wash before soaking) for 4hrs.
•   Soak rice Separately for 5-6 hrs
•   Grind Sabudana ,rice flakes,dal and feenugreek seeds to a fine  paste(use the water used for soaking for grinding) keep aside
• Grind rice to a fine paste add to the above mixture and mix well 
• Keep aside for fermenting for 8-9hrs
• Add salt and turmeric 
• Heat a dosa griddle  and once it is hot
• pour a scoop of batter in the center of the griddle,Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly..and make thin dosas 
• Drizzle ghee sparingly on the dosa and allow it to cook for a couple of minutes.
• Run the tip of your spatula around the outer edge of the dosa,this allows it to flip over easily.
• Flip the dosa to the other side. 
• Cook for another couple of minutes and serve  with  chutney

(*****I would like to thank Manju Pramod for this recipe)

Chicken Biriyani

Ingredients
  Biriyani masala

1. Chicken-1pound (cut into bite size pieces )
2. Onions -3
3. Tomato-2medium size
4. Ginger & garlic paste-1tbs
5. Chilly powder-1tbs
6. Turmeric Powder-1tsp
7. Garam Masala-2tsp
8. Cloves-4num
9. Cardamon-4num
10. Cinnamon-1stick
11. Bay leaf-1num
12. Curd-1cup
13. Coriander leaf-1/4 cup
14. Salt -To taste
15. Oil-2tbs
16. Cashew-10num
17. Raisins-10num

             For the Chicken Marinate

1.  Potato -2num(cut into big chunks)
2. Chilly Powder-1tsp
3. Pepper powder-1tsp
4. Coriander Powder-1tsp
5. Turmeric Powder-1/2tsp
6. Lime juice-1tbs
7. Ginger & garlic Paste-1tbs
8. Salt- 2tsp

           For Rice

1. Rice -2cups
2. Cloves-4
3. Cardomon-4
4. Cinnamon-1/2 stick
5. Bay leaf-1
6. Water-6-8 Cups
7. Salt-To taste

METHOD
           Marinate Chicken and potato with Chilly powder ,Coriander Powder ,Pepper Powder,Turmeric          Powder,Ginger Garlic Paste ,lime juice and salt set aside for 1/2 hr

         For Rice

•    Boil water with salt and Whole masala   
•    Add  rice and boil till 3/4 done
•    Drain water and keep rice aside

  For Chicken Masala

•   Finely slice onions and Deep fry, 2 onions(dark brown )
• Add oil in a pan fry Cashew and Raisens (keep aside)
• Fry Marinated Chicken and potato's till light brown keep aside
• Fry onions in the same oil till golden brown 
• Add Ginger garlic paste fry for 3min
• Add Tomatoes and Coriander leaves stir for 4min     
• Add Chilly Powder,Turmeric Powder and Garam Masala fry till raw smell goes 3min
• Add   curd ,stir till all the curd had dried up 
• Add Fried chicken and potato's  stir well   till the masala is coated with the masala
• Add 1/2 fried onions(powder with hand before putting )   
• Add water 1cup and salt close with a lid let it cook for 15min in medium flame,stir in between 
• Cook till the water is dried up and till you have a thick gravy

For preparing Biriyani

•      Layer some Masala on the bottom
•      Then rice , little fried onionsand coriander leafs , then masala and then rice 
•      Add some ghee on top
•      Preheat oven at 350F for 25min  OR layer the masala and rice and close it with a tight lid, keep in low flame for   25min

For Serving

• Keep aside some rice from top of the biriyani
• Take some rice and masala(biriyani)  in a serving plate
• Add the kept aside rice on top and garnish with cashew,raisins and fried onions

Egg curry

Ingredients

1. Eggs                  -6
2. Onions               -1medium
3. Tomato              -1 medium
4. Green chilly        -3or 4
5. Ginger & Garlic  -1tbs chopped finely
6. Pepper powder   -1tsp
7. Coriander powder-1tsp
8. Mustard Seeds    -1tsp
9. Curry leaf           - few
10. Coconut milk       -1/2 can (or milk from1/2 coconut)
11. Salt                     -To taste
12. Oil                      -1tbs

Method

•  Add oil in a pan add Mustard seeds and curry leaf.
• Add onions and green chilly fry till slight brown.
• Add Tomatoes and stir for 2min.
• Add pepper powder and coriander powder fry till the raw smell goes.
•  Add 1/4 cup water and cover and cook for 3min.
• Then add coconut milk (keep aside 3tbs coconut milk to add it last) cook for 2min.
• Cut egg into half and add to the gravy cover and cook for 2 more min.
• Turn off the stove,now add the rest of the coconut milk.

     (***you can add Whole milk instead of coconut milk)

Ricotta Cheese Burfi

Ingredients

1.  Ricotta Cheese      -16-ounce
2. Unsalted Butter      -1/2 stick
3. Milk Powder          -1cup
4. Sugar                     -1/2cup
5. Cardamon Powder-- -1/2tsp

Method

• Mix ricotta cheese and butter in a microwavable bowl
• Microwave for 3min.
• Stir and cook for 3 more min.
• Add milk powder,sugar and cardamon powder.
• Mix well and cook for 5min.
• If the mix is not dry ,microwave longer.
• Spread it in a greased plate ,cut them into diamond shape.

Coconut Ladoo

Ingredients

1. Coconut powder - 4 cups
2. Condensed Milk - 1 tin ( 14oz)
3. Butter - 1 tbsp
4. Milk - 1 cup 
5. Color-Pink,Yellow,Green (optional)

Method

• Empty condensed milk and milk into non stick or heavy pan
• Add 3 1/2 cup coconut powder and mix well
• Cook mixture on low heat, stirring continuously untill it leaves the side of the pan and forms a soft lump
• Divide into four portion 
• Add the desire color into each portion mix well ,I did it with pink,yellow and green (you can omit this step if you don't want to add color)
• Let it cool little
• Grease your palm with little butter
• Make small balls with the coconut mixture
• Roll balls on the left over coconut powder to coat evenly.